Going Dutch #02 Broad Beans

going-dutch Broad bean, yogurt & mint soup

Makes 4 servings

Prep: 10 minutes
Cook: 45 to 60 minutes

Shopping List:

  • 1 onion, chopped
  • 1 stick of celery, thinly sliced
  • 25 gr or 2 tablespoons butter
  • 2 tablespoons risotto or pudding rice
  • 1 generous sprig of summer savory or thyme
  • 350 gr or12½ ounce shelled broad beans
  • 1 liter or 33 ounce chicken or vegetable stock, plus about 100ml or 3½ ounce more if needed
  • 100 gr or shelled peas

To serve

  • 7 tablespoons yogurt + extra for serving
  • 7 tablespoons fresh chopped mint leaves

tuinbonen-fava-beansTO MAKE:

  1. Fry the onion and celery gently in the butter in a covered saucepan over a low heat for about 10 minutes until very tender.
  2. Add the rice, the savory or thyme and cook for another minute, uncovered.
  3. Now add the broad beans, pour in 1 liter or 33 ounce stock and season with salt and pepper.
  4. Bring to the boil, simmer for about 5 minutes, then add the peas and cook for a further 5 minutes, by which time the rice will be tender.
  5. Remove the herb sprig and purée the soup in batches in a blender or food processor, then return to the rinsed-out pan. (If you’ve got a hand blender, use it in the pan.)
  6. Shortly before serving, reheat the soup thoroughly and add more stock if the consistency is too thick for your liking.
  7. Take the pan off the heat and stir in 1 tablespoon of the yogurt and the chopped mint.
  8. Continue to stir in the yogurt, 1 tablespoon at a time, until it’s all incorporated.
  9. Taste for seasoning, then serve in warmed bowls with an extra spoonful of yogurt stirred into each and a grinding of black pepper on top.


Amount Per Serving
Calories: 194
Total Fat: 9.0g
Cholesterol: 36mg
Sodium: 101mg
Total Carbohydrates: 19.0g
Dietary Fiber: 7.0g
Protein: 11g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat a serving max !

PDF of this recipe: 20140918-Dutch-Broad-bean-soup